Potato-Crusted Quiche
For the crust, grate coarsely:
3 - 4 potatoes
    and give them a good squeeze to drain the extra moisture.
 
Toss them with:
1 small onion, halved and sliched thinly
1/4 t caraway seeds, crushed or chopped
1 T olive oil
   
Press the potato mixture into a glass pie plate, spreading it up the walls like a pie crust.  Put it under the broiler for a few minutes to lightly brown the potatoes, then bake at 350 for another 15-20 minutes.
     
You can use this crust for any vegetable pie or quiche.  Here's a simple recipe that is something of a cross between the two:
 

Cauliflower Quiche
Wash and chop into bite-size chunks:
1/2 head cauliflower
     
Saute the cauliflower, with:
2 T butter
2 cloves garlic, crushed or minced
1 t paprika
1/2 t salt
pepper, to taste
     
Cover and let it cook on low heat until the cauliflower is tender, but not too soft.  Scoop the mixture into the pie crust and pour over it a mixture of:
3 eggs, beaten
1/4 c half and half, or milk
     
Spread over the top:
1/2 c grated sharp cheddar
     
Bake at 350 for 30-45 minutes, until the eggs have set.  Serve hot or warm.
Notes & Variations:
  1. Vary the flavors in the potato crust by substituting an herb (e.g., basil or oregano) for the caraway.  Try adding garlic or using green onions instead of a slicing onion.
  2. Substitute any strongly-flavored soft-ripening cheese (gorgonzola, camembert, etc) for the cheddar cheese.  This is a great way to use leftover chunks of stinky cheeses.
  3. The cauliflower quiche recipe we give yields a fairly dense cauliflower frittata.  It can be varied by adding herbs, mixing in the cheese instead of using it as a topping, using more milk and less cauliflower, etc.
  4. Or try any other quiche recipe in this crust.  The potatoes are an excellent and easy alternative to a pastry crust for savory pies.